Crop Production Standardization and Conformity Assessment PDF

Standardization and conformity assessment of crop production What is the primary nutrient found in wheat grain? a) Carbohydrates b) Protein c) Fats d) Vitamins e) Minerals Which type of bread is considered the healthiest due to its high fiber content? a) Whole grain bread b) Whi...

Standardization and conformity assessment of crop production What is the primary nutrient found in wheat grain? a) Carbohydrates b) Protein c) Fats d) Vitamins e) Minerals Which type of bread is considered the healthiest due to its high fiber content? a) Whole grain bread b) White bread c) Rye bread d) Gluten-free bread e) Sourdough What is one of the main methods used to prevent air pollution in agricultural areas? a) Using cover crops b) Burning crop residues c) Excessive irrigation d) Applying chemical pesticides e) Overgrazing Which process turns durum wheat into pasta? a) Extrusion b) Boiling c) Baking d) Fermentation e) Milling Which type of crop rotation improves soil fertility? a) Alternating cereals with legumes b) Planting only cereals c) Monoculture d) Growing only root crops e) Permanent grassland What is the main component of bread that makes it rise? a) Yeast b) Water c) Salt d) Sugar e) Flour Which method is most effective for preventing water pollution in agriculture? a) Installing buffer strips near water bodies b) Using chemical fertilizers c) Deforestation d) Heavy irrigation e) Increased tillage What is the main ingredient in traditional Italian pasta? a) Durum wheat semolina b) Cornmeal c) Rice flour d) Whole wheat flour e) Barley Which of the following crops is a cereal? a) Rice b) Soybeans c) Tomatoes d) Potatoes e) Cotton What is the primary benefit of using organic farming methods in crop production? a) Reduced environmental pollution b) Faster crop growth c) Lower nutritional value d) Higher pesticide use e) Less labor-intensive farming What is the primary goal of standardization in fruit and vegetable production? a) Ensure product quality and safety b) Reduce production costs c) Increase shelf life d) Simplify labeling e) Promote international trade Which international organization sets standards for food safety, including fruits and vegetables? a) Codex Alimentarius b) ISO c) FAO d) WHO e) WTO What is one of the key parameters for evaluating the quality of fruits and vegetables? a) Freshness b) Price c) Shape uniformity d) Color e) Packaging Which type of certification ensures fruits and vegetables are produced sustainably? a) GlobalG.A.P. b) ISO 9001 c) HACCP d) GMP e) FDA approval What is the main purpose of implementing HACCP in fruit and vegetable processing? a) Prevent food safety hazards b) Reduce production costs c) Enhance product appearance d) Increase yield e) Ensure longer shelf life Which factor is most critical during the storage of fresh fruits and vegetables? a) Temperature and humidity control b) Packaging type c) Ventilation d) Weight e) Origin of the product What is an essential quality control step during fruit and vegetable sorting? a) Removal of defective products b) Washing with chemicals c) Packaging optimization d) Price labeling e) Adding preservatives Which of these is an internationally recognized quality standard? a) ISO 22000 b) Local farming standards c) Organic certification d) Fair trade e) FDA guidelines What is the main benefit of standardizing grading systems for fruits and vegetables? a) Facilitates trade and pricing b) Ensures longer shelf life c) Reduces production time d) Improves taste e) Simplifies harvesting What is the role of packaging in quality management of fruits and vegetables? a)Protects against damage and contamination b) Improves taste c) Simplifies handling d) Enhances color e) Lowers cost Which of the following is a root vegetable? a) Carrot b) Cucumber c) Tomato d) Bell pepper e) Apple What is the main cereal crop used to produce rice? a) Oryza sativa b)Triticum c) Zea mays d) Secale cereale e) Hordeum vulgare Which process is essential for photosynthesis in crop production? a)Light energy conversion b) Water absorption c) Nitrogen fixation d) Soil aeration e) Pest control Which vegetable is high in Vitamin C? a) Broccoli b) Spinach c) Potato d) Onion e) Celery What is a key indicator of high-quality bread? a) Uniform crumb structure b) Dry texture c) Pale crust d) Absence of elasticity e) Lack of volume Which of the following is a fruit, botanically speaking? a) Avocado b) Lettuce c) Onion d) Spinach e) Carrot What is a major benefit of crop rotation in farming? a) Prevents soil erosion b) Increases pest populations c) Reduces water retention d) Enhances monoculture practices e) Lowers crop yield Which grain is commonly used to make pasta? a) Durum wheat b) Oats c) Barley d) Rye e) Sorghum What is an important quality parameter for bread aroma? a) Proper fermentation process b) Presence of gluten c) Amount of water used d) Size of loaf e) Shape of bread Which of the following fruits is classified as a berry? a) Banana b) Cherry c) Apple d) Plum e) Peach Which quality criteria for potatoes are regulated by standards during storage? a) Storage temperature and humidity b) Resistance to pests c) Shelf life d) Packaging density e) Shape and size of the tubers Which of the following factors is NOT part of the standard for assessing potato quality? a) Sugar content in the tubers b) Skin color c) Degree of tuber damage d) Size of the tubers e) Starch content in the tubers Which characteristic of wheat is considered when classifying its quality? a) Hull strength b) Degree of grain damage c) Percentage of selected grains d) Drought resistance e) All of the above Which of the following factors affects wheat quality during processing? a) Gluten content b) Phosphorus content in the grain c) Vitamin content in the grain d) Size and shape of the grain e) Grain transparency Which of the following is NOT included in the quality indicators regulated during wheat storage according to standards? a) Packaging density b) Storage temperature and humidity c) Content of foreign impurities d) Resistance to pests and diseases e) Shelf life Which quality parameters of wheat are regulated by standards for determining its nutritional value? a) Moisture content and 1000 grain weight b) Gluten and protein content c) Size and shape of the grains d) Degree of grain damage e) All of the above Which quality parameters of corn are regulated by standards to determine its nutritional value? a) Moisture content and 1000 grain weight b) Starch and protein content c) Resistance to diseases d) Shape and size of the grains e) All of the above Which of the following is NOT included in the quality indicators regulated during corn storage according to standards? a) Packaging density b) Storage temperature and humidity c) Content of foreign impurities d) Degree of grain damage e) Shelf life Which of the following factors affects the quality of corn during processing? a) Starch content in the grain b) Fiber content in the grain c) Vitamin content in the grain d) Size and shape of the grain e) Grain transparency Which characteristic of corn is considered when classifying its quality? a) Degree of grain damage b) Drought resistance c) Percentage of selected grains d) Strength of the grain hull e) All of the above What is considered one of the main aspects of food security, particularly in the context of Kazakhstan's agricultural and food industry? a)The need for end-to-end quality control at every stage of production b) The emergence of genetically modified products c) The reliance on local agricultural production d) The improvement of the legislative framework for food safety e) The reduction of food imports to ensure self-sufficiency Which of the following quality indicators is mandatory for all batches of grain and seeds of any crop used for any purpose? a) Signs of freshness and maturity of grain b)The quantity and quality of gluten c) Vitreousness of the grain d) Grain moisture content e) Germination and germination energy of barley What is the most significant consequence of high moisture content in grain for its processing into flour or cereals? a) Increased energy consumption for grinding b) Improved nutritional value c) Increased yield of finished products d) Enhanced natural weight e) Enhanced germination potential What is the most important indicator of the sowing qualities of seeds? a) Germination energy b) Varietal purity c) Clogging d) Seed cleanliness e) Viability What is the main purpose of standardizing plant-based animal feeds? a) To increase the caloric content and nutritional value, including proteins and vitamins b)To ensure the aesthetic quality of the feed, such as its appearance and smell c) To reduce the moisture content in the feed d) To make the feed more digestible by animals e) To decrease the feed’s fiber content Which of the following is considered a defining indicator for assessing the quality of fruit and vegetable products? a) Size of the product b)Vitamin content c) Moisture content d) Energy value e) Starch content 7. What is the primary factor used to classify different types of wheat flour? a) The specific purpose or use of the flour b) The particle size of the flour c)The chemical composition of the flour d) The country of origin of the wheat e) The color of the flour What factor primarily influences the digestibility of bread? a) The organoleptic properties of bread, such as appearance, porosity structure, taste, and aroma b)The type of yeast used c) The addition of preservatives and fortifiers d) The method of baking e) The size of the bread loaf What is the primary factor influencing the biological value of pasta? a) The addition of egg and dairy products b) The type of wheat flour used in production c)The shape and size of the pasta d) The drying method e) The mineral content of the pasta Which cereal has the highest digestibility of proteins? a) Semolina b)Buckwheat c) Rice d) Barley e) Millet Which indicator is most important in the standardization of fruit and vegetable products? a) Organoleptic properties (taste, smell, color) b)Geographical origin c) Blood sugar levels of consumers d) Shelf life for greens only e) Availability of a certificate of origin What methods are most often used to control the quality of fruits and vegetables? a) Chemical analysis, organoleptic assessment, visual inspection b) Genetic analysis c) Scanning at customs d) Consumer survey e) Cost study in the region What indicators of flour quality are evaluated within the framework of standardization? a) Color, moisture, gluten b) Package size c) Transportation safety level d) The fineness of the grinding is only for rye flour e) The speed of delivery to the store What GOST defines the quality of wheat flour in Kazakhstan and the CIS countries? a) GOST 26574-2017 b) GOST 24027-80 c) GOST 52189-2003 d) GOST 26575-85 e) GOST 31665-2012 What indicator is not included in the quality standards of bakery products? a)Baking noise level b) Appearance and condition of the crust c) Product weight d) Porosity of the crumb e) Moisture content What is the main regulatory document for bread in the CIS? a) GOST 5670-96 b) Sanitary standards c)Technical Regulations of the EAEU d) HACCP systems e) Local bakery instructions What characteristic is mandatory for the standardization of pasta? a) Protein content and gluten level b)The degree of transparency of the packaging c) The shape of the product d) The cost of the product e) The nationality of the manufacturer What types of pasta are classified according to the standard? a) According to the form, the content of additives, the method of production b) Only in length c) Only by package weight d) Exclusively by manufacturer e) By popularity among consumers Which of the indicators is necessarily checked during the standardization of cereals? a) Grain size and shape b) The history of culture cultivation c) Taste only after cooking d) Type of packaging e) Country of export Which cereal is standardized according to GOST 5784-60? a) Buckwheat b) Semolina c) Pearl d) Rice e) Millet What is checked when confirming the conformity of grain and its processed products after long-term storage? a)The presence of mycotoxins b)The level of vitamin and mineral content. c)The presence of microbiological contamination. d)The content of carbohydrates and proteins. e)The presence of pesticides. What is required for bakery products sold within the Eurasian Economic Union (EAEU)? a) Mandatory conformity assessment – ​declaration. b)Quality and safety certification. c)Registration in the state control system. d)Testing for artificial additives. e)Checking for compliance with environmental standards. What is checked when assessing samples within the framework of technical regulations? a) Microbial contamination, presence of toxins and radionuclides, as well as other parameters. b) Content of vitamins and minerals. c) Amount of sugar and fat. d) Expiry date and storage conditions. e)Composition of the packaging and its safety. What happens if testing shows that at least one regulated safety parameter exceeds the permissible concentration limits (PCL)? a)Testing is suspended and the results are sent to the conformity assessment body for a decision. b)Testing continues, but with the limits increased. c)The product is retested taking into account the new standards. d)Testing is completed, but the product is still sold. e)The product is sent to a laboratory for additional testing. When is voluntary confirmation of conformity carried out for grain and its processed products? a) When the product is not included in the list of goods and services subject to mandatory confirmation of conformity, approved by the Government of the Republic of Kazakhstan. b) When the product is included in the list of goods subject to mandatory confirmation of conformity. c) When the applicant requires mandatory confirmation of conformity. d) When the product has passed mandatory testing. e) When the applicant decides to confirm the quality of the product after sale. What is considered one of the main aspects of food security ? a) Quality of agricultural products b) Genetic modification of products c) Price control d) Export policies e) Environmental pollution Why is food safety considered an international problem in the context of Kazakhstan's agricultural sector? a) Because of global trade and environmental pollution b) Due to limited domestic production c) Due to lack of consumer interest in food quality d) Because of the low demand for agricultural products e) Because of excessive genetic modification Which of the following is a mandatory quality indicator for all batches of grain ? a) Grain moisture content b) Vitreousness of the grain c) Content of gluten d) Natural weight of grain e) Germination energy of barley What is the primary purpose of determining the vitreousness of wheat grain ? a) To classify the grain's appearance and quality b) To assess the grain’s susceptibility to moisture c) To determine the nutritional value of the grain d) To evaluate the degree of contamination with pests e) To calculate the grain's weight Which of the following is a key quality indicator for seed material of crop production, as mentioned in the lecture? a) Clogging b) Size of the seeds c) Nutritional value d) Color of the seeds e) Water content Which of the feed quality indicators listed in the lecture are regulated by the standards? a) All the answers are correct b) The content of sand and ash insoluble in hydrochloric acid c) The mass fraction of dry matter, crude protein and crude fiber d) The content of metabolic energy or feed units e) The appearance, color and smell of the feed Which of the following quality indicators is crucial for fruits and vegetables? a) Appearance b) Vitamin content c) Fat content d) Calorie content e) Storage temperature Which of the following is true regarding the energy value of fruits and vegetables? a) The energy value of vegetables ranges from 63 kJ (cucumbers) to 347 kJ (ripe potatoes). b) Vegetables provide more energy than grains. c) Fruits and vegetables provide a significant portion of the human daily energy requirement. d) Fruits have a higher energy value than vegetables. e) The energy content of fruits and vegetables is primarily derived from fats. Which of the following is the main classification criterion for different types of flour ? a) The type of grain from which it is produced b) The price of the flour c) The region of production d) The shelf life of the flour e) The color of the flour Which of the following is a key factor in determining the nutritional value of bread ? a) Type of flour and recipe of the dough b) Type of yeast used c) Temperature during baking d) The shape of the bread e) The amount of water used in the dough Which of the following bread defects is related to its appearance ? a) Irregular shape b) Low protein content c) High moisture content d) High fat content e) Excessive porosity What information must an expert check before determining the quality of a batch of fruits and vegetables? a) Labeling, variety name, type of container, sample size, and other documents b) Only the labeling c) The type of container d) Only the integrity of the packaging e) Only compliance with standards What is the time frame for quality control of fruits, berries, and greens after unloading? a) 12 hours b) 6 hours c) 24 hours d) 48 hours e) One week When is quality not determined for a product batch? a) If the quantity of products is less than specified in the Railway Document or the acceptance act b) If the packaging is damaged c) If labeling is missing d) If the batch contains mixed varieties e) If no defects are found What does an expert do when identifying heterogeneity in a batch’s packaging, labeling, or quality? a) Requires the recipient to sort the batch by container type and packaging date b) Rejects the batch immediately c) Sends the products for re-inspection d) Approves the batch for sale e) Repackages the batch independently What type of control involves checking every unit of production? a) Continuous b) Selective c) Destructive d) Indestructible e) Random How many packaging units are taken from a batch of up to 100 packaging units for sampling? a) Three b) One c) Two d) Five e) Ten What sampling method is used if a batch arrives unpacked? a) Spot sampling b) Random selection c) Continuous inspection d) Average sampling e) Combined sampling What types of defects can be identified during quality control? a) Visible and hidden b) Significant, minor, and critical c) Correctable and irreparable d) All of the above e) None of the above What is the primary method for assessing the taste of finished products? a) Organoleptic evaluation b) Chemical analysis c) Physical analysis d) Microbiological testing e) Chromatography Which method measures the density of liquids in fruit extracts or brine? a) Hydrometry and pycnometry b) Chromatography c) Polarimetry d) Refractometry e) Organoleptic evaluation What is the main component of vegetable oil? a) Esters of glycerol and fatty acids b) Water c) Proteins d) Carbohydrates e) Cholesterol Which of the following is NOT a source of vegetable oil? a) Cocoa b) Wheat c) Olives d) Buckwheat e) Corn What methods of obtaining vegetable oil are described in the text? a) Pressing and extraction b) Boiling and preservation c) Freezing and filtration d) Roasting and distillation e) Drying and soaking Which method of oil extraction involves heating? a) Hot pressing b) Cold pressing c) Extraction d) Soaking e) Filtration What determines the color and taste of vegetable oil? a) The composition of fatty acids b) The water content in the oil c) The vitamin content d) Cholesterol e) The presence of proteins What role do phytosterols play in vegetable oil? a) They are part of the oil and have beneficial properties b) They make the oil toxic c) They increase the viscosity of the oil d) They prevent oxidation e) They reduce the calorie content of the oil Which plants are used to obtain vegetable oil, according to the text? a) Sunflower, soybean, rapeseed, sesame b) Potatoes, carrots, beets, cabbage c) Oats, barley, buckwheat, corn d) Bay leaves, rosemary, thyme e) Garlic, ginger, basil, nuts What process is used to separate oil from seeds using solvents? a) Extraction b) Freezing c) Evaporation d) Roasting e) Boiling What organic solvents are used in oil extraction? a) Gasoline and dichloroethane b) Water and alcohol c) Methane and ammonia d) Acetone and ethanol e) Chlorine and oxygen Which of the following statements about vegetable oil is true? a) Vegetable oil does not contain cholesterol b) Vegetable oil consists only of carbohydrates c) Vegetable oil is always solid d) Vegetable oil is not used in the cosmetics industry e) Vegetable oil has the same taste regardless of the type What determines the type of flour? A) The culture from which it is produced B) The milling process C) The protein content D) The brand of the producer E) The storage conditions How many commercial grades does wheat baking flour have? A) Five B) Four C) Three D) Two E) Six What is the main purpose of feed standardization? A) Increasing nutritional value and organizing balanced feeding B) Reducing feed moisture content C) Extending feed shelf life D) Lowering feeding costs E) Developing new types of feed Which indicators are primarily evaluated in plant-based feeds? A) Appearance, color, smell B) Vitamin content C) Mineral levels D) Acidity E) Toxicity levels What is required before a voluntary certification of bread can be conducted? A) Mandatory conformity assessment B) Manufacturer’s declaration C) Product packaging approval D) Marketing analysis E) Direct customer request Which document must be issued for gluten-free bread and products for children and diabetics in the EAEU? A) State Registration Certificate (SGR) B) Voluntary Quality Mark C) Product Safety Passport D) Import License E) Certificate of Origin What form of compliance confirmation is conducted mandatorily? A) Certification B) Self-declaration C) Production inspection D) Expertise E) Voluntary assessment Which scheme is used for mandatory certification of baby food products? A) 3a, 4a, 5, 7 B) 1, 2, 3 C) 8, 9, 10 D) 2a, 6, 7a E) 10, 11, 12 What documents are required for certification of processed fruit and vegetable products? A) Hygienic conclusion and documents for raw materials and packaging B) Field passport and yield data C) Packaging certificate and transportation report D) Declaration of conformity E) Sales contract How is sampling conducted for the certification of fresh fruits and vegetables? A) In accordance with GOST standards and methodological documents B) At the discretion of the manufacturer C) Based on sales analysis D) Only for imported products E) Based on consumer feedback The human need for energy resources is met by fruits and vegetables by %? a)30% b)25% c)45% d)50% e)35% Vegetables strongly stimulate the activity of the a)digestive glands and liver b)Heart and brain stimulation c)Eye sight d)Digestive glands e)Liver bread provides almost …% of the body's need for vegetable fats a)38% b)42% c)55% d)27% e)50% Pasta is a food product made from: a)wheat flour and water by mixing, shaping and drying b)Brown flour and milk c)Eggs and rice flour d)Mineral water and wheat flour mix e)Milk and wheat flour mixing powder Which vitamins are in cereal? a)B1, B2, PP b)A,B,C c)E,D d)A,D e)PP, A,B The verification of compliance provides for the following sequence of work: a)All the answers correct b)conducting an inspection of the enterprise (if this is provided for by the accepted conformity assessment scheme) c)submission and consideration of an application to the conformity assessment body; d)identification and sampling of the declared products and their submission to an accredited testing laboratory (center); e)submission and consideration of an application to the conformity assessment body Which certification schemes are used for mandatory certification of baby food products? a)Schemes 3a, 4a, 5, 7 b)Schemes 2, 2a, 3, 4 c)Schemes 9, 9a, 10, 10a d)Schemes 4, 4a, 9 e)Schemes 7, 9, 10 Which documents can confirm the compliance of fresh fruit and vegetable products with mandatory requirements? a)A passport of the field or soil conformity certificate b)A receipt for fertilizers purchased c)A certificate of processed product compliance d)A product export certificate e)A contract for agricultural machinery What is the minimum varietal purity required for superelite sorghum varieties and lines? a)100% b)99.8% c)99.5% d)99.7% e)99% Who has the right to conduct crop approbation to determine varietal purity? a)A state seed inspection specialist b)Any farmer or agricultural worker c)An employee of a seed storage facility d)A retailer of agricultural seeds e)Any individual with knowledge of crop varieties What is the main purpose of certification in crop production? a) Ensuring product quality and safety b) Reducing production costs c) Speeding up the harvesting process d) Simplifying the farming process e) Increasing product variety How does standardization benefit crop production? a) It sets uniform quality standards b) It eliminates the need for pesticides c) It increases the crop yield d) It controls soil health e) It limits water usage What is the key factor for ensuring the quality of grain crops? a) Maintaining proper moisture content b) Choosing the right seed variety c) Using organic fertilizers d) Increasing crop rotation e) Implementing irrigation systems How does standardization improve the storage of grain crops? a) By providing guidelines for optimal storage conditions b) By reducing transportation costs c) By simplifying packaging d) By increasing crop yield e) By enhancing grain size What is the primary goal of standardization in seed production? a) Ensuring genetic purity of seeds b) Increasing seed size c) Reducing the need for fertilizers d) Simplifying planting techniques e) Enhancing soil conditions What is the primary benefit of certification in crop production? a) Access to international markets b) Reduced production costs c) Faster harvesting time d) Increased product prices e) Simplified farming methods How does standardization improve the quality of crop production? a)By creating uniform production standards b) By reducing pesticide use c) By improving soil fertility d) By regulating labor practices e) By controlling climate conditions Which of the following is a key factor in the quality management of grain crops? a) Moisture content b) Grain size c) Color of the grain d) Type of fertilizer used e) Growing location How does standardization impact the storage of grain crops? a) It provides guidelines for moisture control b) It reduces the need for storage c) It extends the shelf life indefinitely d) It simplifies the transportation process e) It improves soil quality during growth What is the most important factor in maintaining the quality of seed material? a) Genetic purity b) Climate c) Fertilizer usage d) Harvest timing e) Planting depth Which of the following age periods include weighing cows after weaning a calf up to the age of 5 years? a) Once a year until the age of 5 years b) Only when weaning a calf c) Once a year until the age of 3 d) Once a year until the age of 6 years e) Every two years until the age of 5 years Which animals are subject to weighing once a year during the period of average sexual activity up to the age of 5 years? a) A breeding bull in artificial insemination b) Cows c) A breeding bull in natural mating e) Chicks d) Bulls What is the target live weight of heifers when mating at the age of 14-16 months with moderate cultivation? a) 60% - 65% of the live weight of adult cows of the same breed b) 50% - 55% of the live weight of adult cows c) 70% - 75% of the live weight of adult cows d) 80% - 85% of the live weight of adult cows e) 40% - 45% of the live weight of adult cows What is the minimum period between weighing heifers at the age of one year and weaning? a) At least 160 days b) At least 120 days c) At least 180 days d) At least 200 days e) At least 150 days When should the last weighing of heifers be carried out if the age of the peer group reaches an average of 456 days? a) At least 400 days old b) At least 420 days old c) At least 365 days old d) At least 380 days old e) At least 450 days old, here are two tests based on the information provided: How is the height in the sacrum measured in animals? a) From the highest point of the sacrum vertically to the floor using a universal measuring stick b) From the withers to the floor using a measuring tape measure c) From the back to the chest bone using a universal measuring stick d) From the anterior projection of the humerus to the posterior projection of the sciatic tubercle e) From the posterior angle of the shoulder blades to the thorax How is the length of the trunk measured in animals? a) From the anterior protrusion of the humerus to the posterior protrusion of the sciatic tubercle using a universal measuring stick and measuring tape measure b) From the back above the posterior angle of the shoulder blades to the chest bone c) From the highest point of the sacrum to the floor d) From the posterior angle of the shoulder blades to the chest bone using a tape measure e) From the chest to the lower back using a measuring stick Of course, here's another question: How is the chest circumference measured in animals? a) Along the back edges of the blades using a measuring tape measure b) From the highest point of the sacrum to the floor using a universal measuring stick c) From the back to the chest bone using a universal measuring stick d) From the anterior projection of the humerus to the posterior projection of the sciatic tubercle e) From the breastbone to the posterior angle of the shoulder blades using a tape measure, here is another question: Which parts of the body are evaluated when determining the body shape of an animal? a) Head and neck, chest, withers, back and loin, rump, ham, legs, udder b) Chest, back, pelvic bones c) Paws, neck, back, tail d) Head, tail, neck, lower back e) Torso, legs, neck, back How often are the bulls being tested for their own productivity during the test period weighed? a) Two adjacent days before the test, then every 30 days of the test period and at the end of the test b) Once a year during the period of moderate sexual activity c) Every two months during the test period d) Monthly during the first year of life e) Three times a year, at the beginning, middle and end of the test What is the purpose of mandatory certification? a. Ensuring compliance with regulations b. Advertising c. Reducing costs d. Training staff e. Increasing profits Who initiates voluntary certification? a. The applicant b. The government c. The producer d. The consumer e. The inspector What is required for bread certification? a. Laboratory testing b. Consumer feedback c. Staff training d. Cost analysis e. New recipes What is checked during bread certification? a. Porosity b. Weight c. Price d. Packaging design e. Delivery time How long is bread certification valid? a. 1 to 3 years b. 6 months c. 10 years d. Indefinitely e. 5 years What document is needed for bread certification? a. HACCP certificate b. Marketing report c. Financial plan d. Packaging design e. Employee training report What regulation applies to fruit and vegetable certification in Kazakhstan? a. Technical regulations b. ISO standards c. International guidelines d. Export laws e. Tax rules Which scheme is used for cooperative stores selling fresh fruits? a. Scheme 2 b. Scheme 5 c. Scheme 7 d. Scheme 8 e. Scheme 10 What is mandatory for baby food certification? a. Scheme 3a b. Scheme 6 c. Scheme 9 d. Scheme 10a e. Scheme 4 What type of conformity involves applicant’s initiative? a. Voluntary b. Mandatory c. State-enforced d. International e. Compulsory What is the main factor that affects the quality of fruit and vegetable products? a) Proper storage conditions b) Cost of production c) Packaging design d) Distribution speed e) Nutritional labeling What is the ideal temperature range for storing most fresh fruits and vegetables? a) 0–5°C b) 20–25°C c) 10–15° d) -10–0°C e) 30–35°C Which type of packaging helps extend the shelf life of fruit and vegetable products? a) Modified atmosphere packaging b) Plain plastic bags c) Open crates d) Cardboard boxes without liners e Glass jars What is a critical quality parameter for grading fruits and vegetables? a) Size and shape b) Advertising strategy c) Retail price d) Weight of the package e) Popularity of the product Which method is commonly used to check for pesticide residues in fruits and vegetables? a) Laboratory chemical analysis b) Taste testing c)Visual inspection d) Customer feedback e) Manual sorting What is the purpose of using controlled atmosphere storage for fruit and vegetable products? a) To slow down ripening and decay b) To reduce production costs c) To improve visual appeal d) To increase product weight e) To simplify transportation What is an essential hygiene requirement during the processing of fruit and vegetable products? a) Regular cleaning of equipment b) Adding preservatives c) Using large storage areas d) Speeding up production lines e) Wearing bright uniforms What does "traceability" mean in the context of fruit and vegetable quality? a) Ability to track a product’s origin and journey b) Labeling with expiration dates c) Advertising the product’s benefits d) Monitoring product prices e) Identifying product size What is the recommended humidity level for storing most fresh vegetables? a) 85–95% b) 50–60% c) 20–30% d) 100% e) 10–20% What international standard is commonly followed to ensure the safety of fruit and vegetable products? a) HACCP (Hazard Analysis Critical Control Points) b) ISO 9001 c) GMP (Good Manufacturing Practice) d) Six Sigma e) Fair Trade Certification What is the primary source of wheat for bread production? a)Wheat b) Maize c) Barley d) Rice e) Rye Which of the following is a common method to protect crops from pollution? a)Crop rotation b)Irrigation c) Soil erosion d) Monoculture e) Harvesting Which nutrient is primarily found in whole grain bread? a) Fiber b) Vitamin C c) Vitamin A d) Protein e) Calcium What is the main ingredient in pasta production? a) Wheat b) Rice c) Corn d) Oats e) Rye What process is used to protect crops from harmful pests? a) Pest control b) Fertilization c)Photosynthesis d) Germination e) Pollination What is the primary function of gluten in bread-making? a) Create structure b) Provide color c)Add sweetness d) Increase moisture e) Enhance aroma Which of the following is a common pollutant in agricultural areas that can affect crop production? a) Pesticides b) Soil erosion c) Carbon dioxide d) Nitrogen fixation e) Greenhouse gases How does crop rotation help in sustainable agriculture? a)It helps prevent soil depletion. b) It increases water usage. c) It reduces the use of pesticides. d)It prevents soil erosion. e) It decreases plant diseases. Which grain is commonly used to make gluten-free pasta? a)Rice b) Rye c) Barley d) Oats e) Corn Which of the following is a key benefit of using organic fertilizers in crop production? a) Better water retention b) Reduced soil erosion c) No need for irrigation d) Increased pesticide use e) Faster growth What is one of the main challenges for Kazakhstan’s food industry with its accession to the WTO? a) Improving safety and quality of food products. b) Increasing the volume of food production. c) Reducing export taxes. d) Adopting new genetic technologies. e) Minimizing food imports. What is considered a key aspect of food security? a) Quality. b) Price. c) Availability of imports. d) Variety. e) Packaging. What is a major reason for food safety problems in Kazakhstan? a) High dependence on imported raw materials. b) Lack of food safety education. c) Absence of certification centers. d) Overproduction of local food. e) Excessive use of genetically modified organisms. What do standardization and certification centers in Kazakhstan primarily focus on? a) Establishing safety and quality indicators. b) Increasing production efficiency. c) Reducing environmental pollution. d) Promoting local food exports. e) Training agricultural staff. Which group of grain quality indicators is mandatory for all batches? a) Signs of freshness, pest infestation, humidity, and impurity content. b) Germination and energy of grain. c) Chemical composition and microflora. d) Gluten quantity and quality. e) Content of mycotoxins and heavy metals. Which grain quality indicator is particularly important for brewing? a) Germination energy of barley. b) Natural weight of wheat. c) Vitreousness of rye. d) Size of oat grains. e) Freshness of grain. What is measured by the natural weight of grain? a) The mass of 1 liter of grain in grams. b) The nutritional value of grain. c) The total volume of harvested grain. d) The moisture content in the grain. e) The content of gluten in the grain. What is the maximum allowed percentage of Stage II discolored grains in normal wheat? a) 5%. b) 10%. c) 20%. d) 15%. e) 0%. What does the term “vitreousness” of grain refer to? a) The visual consistency of the grain. b) The weight of the grain. c) The humidity of the grain. d) The color of the grain. e) The nutrient content of the grain. Which grains have a natural weight range of 660-740 g/l? a) Rye. b) Wheat. c) Barley. d) Oats. e) Millet. What makes it necessary to identify the advantages of grain batches of agricultural crops? a) The versatility of grain batches in production. b) The large number of grains in agricultural crops. c) The popularity of agricultural crops in different climates. d) The low cost of producing grain batches. e) The impact of grain batches on the economy. What does the natural weight of grain represent? a) The mass of 1 liter of grain, expressed in grams. b) The weight of 1 kilogram of grain. c) The volume of 1 liter of grain, expressed in kilograms. d) The density of grain in grams per cubic meter. e) The total weight of all grains in a batch. What do the standards for many cereals, legumes, and oilseeds establish? a) Requirements for varietal and seed quality. b) Requirements for the nutritional value of the crops. c) Requirements for the harvest time and yield. d) Requirements for the environmental impact of farming. e) Requirements for the packaging of the crops. Why is the energy value of fruits and vegetables much lower than other products? a) Because they have a high moisture content. b) Because they contain fewer vitamins and minerals. c) Because they are less expensive than other products. d) Because they are less commonly consumed. e) Because they are grown in less fertile soil. What happens to the moisture content of bread as the flour grade increases? a) The moisture content of bread decreases. b) The moisture content of bread increases. c) The moisture content of bread remains the same. d) The moisture content of bread fluctuates. e) The moisture content of bread becomes more consistent.